Here are a couple that my teenagers loved:
Hot Dog Fondue
1 small jar currant jelly (may substitute grape)
1 small jar mustard
2 lb. hot dogs, sliced diagonally (baby smoky links are also good)
Heat mustard and jelly, stirring, just to a boil. Lower heat andstir till smooth.Add sliced hot dogs and cook on low for 1 hour.
Mexican Bean Dip
1 16 oz can refried beans
1 lb ground beef, cooked, drained, crumbled
1 cup salsa (I use Pace Piquante Sauce)
1 package taco seasoning mix
few drops hot sauce, if desired
1-8oz package grated cheddar
1 small can sliced black olives (opt)
1 pint sour cream
Mix together beans, meat, salsa and taco seasoning mix. Taste and add hot sauce, salt and pepper as desired. Spread evenly in 2 quart baking dish. Top with cheddar cheese and sliced olives. Dust top with paprika, if you wish. Bake at 350 for 20-25 minutes. Allow to cool. Spread sour cream on top, sprinkle with lettuce and garnish with chopped tomatoes.
Serve with Fritos or tortilla chips.
You all have a good time!